Our concepts drive excitement and energise existing facilities; bringing people together to experience and share great food.

This is how we are different… this is how ‘It’s All Good’… this is Radish!

Primary Schools

Radish has established itself in the primary school sector. We actively engage with children through engaging and interactive workshops, ensuring pupils understand nutrition and sourcing whilst experimenting with their own creations; aided by our popular character Herby and Big Chef, Little Chef concepts.

In return, pupils play an important role in our menu development and provide insightful feedback that shapes our future delivery models.

Secondary Schools, Colleges and Universities

Working closely with our clients and students, we establish stylish and on-trend menu choices to ensure we are offering the right food at the right time.

Our tailored menus and contemporary concepts like Dapper Dogs and Chicken & Grains help drive student demand and ensure catering facilities are seen as a viable alternative to the high street.

Business and Industry

We create bespoke, modern and stylish dining environments with innovative payment solutions for our business and industry clients.

Our high street-style outlets within workplace locations remove the concept of pre-dated lifeless staff canteens. The result is a welcoming and inspiring catering facility which encourages staff to meet, engage and interact whilst ensuring valuable additional revenue.

Assisted Living / Residential Care

Our assisted living customers retain their own independence in their own living space, but enjoy the reassurance and friendly interaction of on-site management, catering and security.

Our diverse, qualified and talented chefs and nutritionists are empowered to make their own statement; uniting flair and creativity alongside flexibility and care.

We challenge and champion our people to be proud of their culinary expertise, to embrace cuisine from all corners of the world and to deliver exciting, varied and seasonal food concepts in line with the latest trends and styles.

Rebecca Bridgement – Managing Director

Rebecca’s drive, energy and enthusiasm have marked the creation of Radish and she has brought together a team that is authentic and grounded and has been remarkably successful in implementing her visionary business plan.

Her extensive experience spanning 25 years in the catering industry has created a culture of excellence and customer service; has built and maintained strategic client relationships; and has delivered a service proposition that builds and sustains an industry competitive advantage.

Mark Hammond – Operations Director

Mark joined Radish in 2017 to head-up operations in the South of England. Following a background in branded restaurants, he moved into business and industry contract catering, moving through the ranks from Regional Operations Manager to Operations Director with a global competitor.

He brings uncompromising standards, a track-record of great people development and building exceptional client relationships. His proactive approach and ability to take a 360° view of the operations has brought great strength and support to our clients and unit teams alike.

He has a great culinary background, keeping abreast of the ever-changing international and British food scene; and his visionary style is compelling, setting a benchmark for fresh ideas and impact.

Tony Lones – Senior Craft & Development Chef

Tony supports our Craft Team of chefs, kitchen teams and clients with ongoing menu development. His 20+ years of experience has honed his ability to have a finger on the pulse of current and future food trends.

Sarah Cloete – Company Nutritionist

Sarah is a leading nutrition advisor with over 23 years experience in the industry. She has substantial experience in devising optimal nutritional menus and providing full nutritional analysis in many complex environments. She works closely with our clients to source local, organic and free-range produce.

Sarah is passionate about the value of healthy eating theme days and live cookery sessions to help raise awareness and further encourage healthy options into all menus.

Our Method – delivering real food

We proudly showcase the hard work, craft and talent of our local, honest and responsible suppliers, farmers and growers.

Our chefs regularly visit our partners (never more than 35 miles away) to ensure all produce has been grown or reared sustainably.

We embrace multicultural flavours across our business, and place special importance on meeting all special dietary and/or religious requirements.

Hand in hand with each of our chosen suppliers, we share a common philosophy to add social value, improve sustainability and prioritise the best local ingredients. As well as being ethical, it represents a sensible approach to sourcing honest local produce at affordable prices – ensuring ‘It’s All Good’.

Our concepts – we strive to be the best

We are proud of our successful and engaging themes and concepts; tailored specifically for the different sectors we represent to maximise buy-in, support and recognition.

Herby

Herby (Healthy Eating Really Benefits You) brings to life fun facts and activities to help children understand the food they eat, the importance of balanced nutrition and how they can improve their dining experience.

Big Chef, Little Chef

Big Chef, Little Chef is our long-standing concept for primary school children to enable them to make their very own pizza, pasta or cakes. By fully interacting with pupils at Chef Workshop Days we enhance practical participation to strengthen food and nutrition-based learning.

Dapper Dogs

Our latest spin on the traditional hot dog. Students can decide between a Plain Halal, Piri Piri or BBQ Chicken Sausage as well as multiple choices of bread, toppings and sides. If that wasn’t enough, they can add fries or potato wedges to their order.

Chicken & Grains

Chicken & Grains is our fantastic spin on the ‘norm’ of pasta/potatoes with meat and vegetables; representing a healthier alternative with a huge variety of aromas, textures and flavours available. This concept forms part of our wider marketing strategy to deliver excellent value and targeted meal deals and promotions to further incentivise student loyalty.

Our Approach – we strive to be the best

Our contemporary and insight-driven concepts generate real impact; improving customer experience, buyin and loyalty. When so much has gone in, and so much has come out, why wouldn’t we share, inform and cooperate.

We implement many popular added value activities and incentives to improve engagement and interaction. From invited taster sessions, parents evening presentations, theme days and composting, to pedalling your way to five-a-day on our Radish Smoothie Bike.

Equally, we are under no illusion of the importance of modern, welcoming and vibrant catering facilities. Our designs aid interaction and actively bring people together to share great food.

We are committed to adding social value and developing sustainable communities; meeting the needs of the present without compromising the ability of future generations to meet their own needs.

Our vision is to contribute towards vibrant, caring and mixed communities, tackling issues associated with the local environment, employment, training, transport, traffic, rural areas and the instigation of local strategic partnerships.

We seek out partnerships with those suppliers and charities who we know will make a difference.

Change Please

We have a thriving partnership with Change Please – a social enterprise that uses the nation’s love of coffee to end homelessness once and for all. Change Please use the support and power of The Big Issue to empower homeless people with the skills, equipment and speciality beans they need to become fully-fledged baristas. Every barista which enters the programme is provided with housing, training and support and is paid the London Living Wage (an approach adopted and supported by Churchill since 2014).

Life Water (Drop4Drop)

Every bottle of water sold helps support Life Water’s long standing partnership with Drop4Drop that has enabled more than 100 projects to be built in India and Africa.

Holy Cow!

Our use of Holy Cow sauces ensures that a donated free school meal is received by impoverished children in India for every packet purchased.

Fruella Juice Drink

Fruella in partnership with TREE AID ensure that a donation from every bottle sold goes towards planting trees that help provide vital food, tools, shade and money.